Select Stainless ARC-753-1SG - Rice cooker Aroma - Free user manual and instructions

Type of Product	Rice Cooker
Brand	Aroma
Model	Select Stainless ARC-753-1SG
Capacity (uncooked)	3 cups (1.5 quarts / 1.4 L)
Dimensions (approx)	9.5 x 8.5 x 8.5 inches (24.1 x 21.6 x 21.6 cm)
Weight	3.5 lbs (1.6 kg)
Power Supply	120V ~60Hz, 300W
Material	Stainless steel exterior, non-stick inner pot
Functions	Cook, Warm (automatic switch)
Control	Simple one-touch switch
Indicator Light	Yes (illuminates during cooking)
Inner Pot	Non-stick coated, removable, dishwasher safe
Lid	Tempered glass with steam vent
Accessories Included	Measuring cup, rice paddle
Care & Cleaning	Inner pot and lid: dishwasher safe. Exterior: wipe with damp cloth.
Safety Features	Automatic keep warm, cool-touch handles, auto shut-off
Spare Parts Available	Inner pot, measuring cup, rice paddle (from Aroma)
Repairability	No user-serviceable parts inside; refer to manual for service
Warranty	Limited 1-year warranty

Frequently Asked Questions - Select Stainless ARC-753-1SG Aroma

How much rice can I cook at once?

The Select Stainless ARC-753-1SG can cook up to 3 cups of uncooked rice, yielding about 6 cups of cooked rice.

How long does it take to cook rice?

Cooking time is approximately 20-30 minutes depending on the type and amount of rice and water.

Can I cook other grains besides rice?

Yes, you can cook quinoa, barley, oatmeal, and similar grains. Adjust water accordingly and monitor cooking.

How do I clean the inner pot?

The inner pot is non-stick and dishwasher safe. For hand washing, use a soft sponge and mild detergent. Avoid abrasive cleaners.

Why does the cooker automatically switch to Warm?

Once the rice is cooked, the cooker automatically switches to Keep Warm mode to maintain serving temperature until you turn it off.

Can I use the cooker without the inner pot?

No, the inner pot is essential for cooking. Using the cooker without it can damage the heating element.

What is the correct water-to-rice ratio?

For white rice, use a 1:1.5 ratio (1 cup rice to 1.5 cups water). Refer to the markings inside the inner pot for guidance.

Is the lid removable for cleaning?

Yes, the tempered glass lid can be removed for thorough cleaning. It is dishwasher safe.

What should I do if rice is too dry after cooking?

Sprinkle a small amount of water over the rice, close the lid, and let it sit on Keep Warm for a few minutes to rehydrate.

Can I steam vegetables in this rice cooker?

This model does not include a steam tray, but you can place a heat-safe steamer basket over the rice during the last few minutes of cooking.

USER MANUAL Select Stainless ARC-753-1SG Aroma

AROMA® AROMA® Blue Cooker • Food Steamer cook warm QUICK & FASY

QUICK & EASY

COOKING GUIDE

For your 14-rice cup Rice Cooker & Steamer

BON APPETIT

Thank you for choosing an Aroma rice cooker, and welcome to our growing community of home chefs.

Whether you're a seasoned cook or a beginner in the kitchen, this guide will help you get the most out of your rice cooker.

Don't forget – there's even more to discover on social media. Follow us @aromahousewares for more recipe ideas, cooking tips, and inspiration!

Let's get started!

CONTACT INFO

@AromaHousewares www.AromaCo.com

Contact Us

We're here to help! Get in touch with our customer care team for product recommendations, replacement parts, and answers to all your questions.

Email [e-mail]

Call 1-800-276-6286 (toll-free)

Hours Mon-Fri, 8:00am-4:30pm PST

TABLE OF CONTENTS

How to Cook White Rice 4

White Rice Chart 5

How to Cook

Brown Rice 6

Quinoa 7

Oatmeal 8

How to Use Steam Tray 9

Steam Time Chart 10

Steam & Cook 11

How to Cook Soup 12

Recipe 13

Apple Cinnamon Oatmeal 14

Creamy Corn Egg Drop Soup 15

One-Pot Tomato Rice 16

Chicken Noodle Soup 17

Beef Chili 18

Cilantro Lime Rice 19

Macaroni & Cheese 20

One-Pot Pasta 21

Frottata 22

California-Style Egg Muffins 23

Curry Couscous 24

Creamy Cheesecake 25

Teriyaki Shrimp & Rice 26

One-Pot Spanish Quinoa 27

BBQ Meatballs 28

Goulash 29

Chocolate Pumpkin Cake 30

Sausage & Egg Casserole 31

Sausage & Lentil Stew 32

Navy Bean Soup 33

Steamed Fish over Rice 34

Meatloaf 35

Steamed Shrimp in

Garlic Sauce 36

HOW TO COOK

WHITE RICE

1. Measure rice using the provided rice measuring cup. Over fill the cup slightly, then level it off at the brim of the cup for an accurate measurement.
2. Rinse measured rice in a bowl of water before adding to the inner pot. Rinse rice for 10 seconds and drain the water. Repeat this process at least 2 times, or until the water runs clear.
3. Add rinsed rice to the inner pot, filling up to the line that matches the number of cups of rice.
4. Place the pot into the rice cooker and put the lid on top.
5. Plug the power cord into a nearby 120-volt AC wall outlet.
6. Press the COOK switch down to turn on the indicator light and start cooking.
7. The COOK switch will automatically flip up to the WARM mode when white rice is ready.
8. Stir and fluff with the spatula before serving.
9. Unplug the power cord to turn off the rice cooker before cleaning.

• Fill to the top of your rice measuring cup

Simple line drawing of a spray bottle and a rolled paper tube (no text or symbols)

- Rinse and drain rice to remove starch

- Look for water lines inside the pot

• Always use the included rice measuring cup (Rice Cup) for above table

1 Rice Measuring Cup = 34 U.S. Cup (180ml)

3/4 US Cups

WHITE RICE CHART

WHITE RICE uncooked	WATERLINE inside the Pot	COOK TIME on average	YIELDS cooked rice
2 Rice Cup Line 2 (≈ 450 ml) 15-20 Min. 4 Rice Cups
3 Rice Cup Line 3 (≈ 675 ml) 19-24 Min. 6 Rice Cups
4 Rice Cup Line 4 (≈ 900 ml) 23-28 Min. 8 Rice Cups
5 Rice Cup Line 5 (≈ 1080 ml) 28-33 Min. 10 Rice Cups
6 Rice Cup Line 6 (≈ 1260 ml) 32-37 Min. 12 Rice Cups
7 Rice Cup	Line 7 (≈ 1440 ml)	36-41 Min.	14 Rice Cups

Note

• Not all rice types or brands are the same, so results and timings may vary.
• Do not leave food in the cooker on WARM mode for more than 12 hours.
• Before cooking, we recommend rinsing rice in a pot or bowl, not a strainer.
• To add more flavor to rice, try substituting a favorite meat or vegetable broth or stock. The ratio of broth/ stock to rice will be the same as water to rice.
• Before placing the inner pot into the cooker, check that the inner pot is dry and free of debris. Adding the inner pot when wet may damage the cooker.
• After cooking, the inner pot will be very hot. Be sure to use heat-resistant gloves or protective oven mitts to remove the inner pot from the cooker.
• Always use the included rice measuring cup (Rice Cup) for above table 1 Rice Measuring Cup = 34 U.S. Cup (180ml)

3/4 US Cups

HOW TO COOK

BROWN RICE

1. Use the provided measuring cup to pour rice into the inner pot.
2. Rinse rice in the pot for 10 seconds and drain the water. Repeat at least 3 times, or until the water runs clear.
3. Add water to the pot, filling up to the line that matches the number of cups of rice.
4. Place the pot into the rice cooker and put the lid on top.
5. Plug the power cord into a nearby 120-volt AC wall outlet.
6. Press the COOK switch down to turn on the indicator light and start cooking.
7. The COOK switch will automatically flip up to the WARM mode when your rice is ready.
8. Stir and fluff with the spatula before serving.
9. Unplug the power cord to turn off the rice cooker before cleaning.

WHITE RICE uncooked	WATERLINE inside the Pot	COOK TIME on average	YIELDS cooked rice
2 Rice Cup	Line 2 (≈ 450 ml)	21-26 Min.	4 Rice Cups
3 Rice Cup	Line 3 (≈ 675 ml)	32-37 Min.	6 Rice Cups
4 Rice Cup	Line 4 (≈ 900 ml)	42-47 Min.	8 Rice Cups
5 Rice Cup	Line 5 (≈ 1080 ml)	53-58 Min.	10 Rice Cups

Note

• Always use the included rice measuring cup (Rice Cup) for above table

1 Rice Measuring Cup = 34 U.S. Cup (180ml)

3/4 US Cups

HOW TO COOK

Quinoa

1. Use the provided measuring cup to pour rice into the inner pot.
2. Rinse rice in the pot for 10 seconds and drain the water. Repeat at least 3 times, or until the water runs clear.
3. Add water to the pot, filling up to the line that matches the number of cups of rice.
4. Place the pot into the rice cooker and put the lid on top.
5. Plug the power cord into a nearby 120-volt AC wall outlet.
6. Press the cooking switch down to turn on the indicator light and start cooking.
7. The COOK switch will automatically flip up to the WARM mode when your rice is ready.
8. Stir and fluff with the spatula before serving.
9. Unplug the power cord to turn off the rice cooker before cleaning.

QUINOA uncooked	WATER or broth	YIELDS cooked	Max grain uncooked
1 Rice Cup	112 Rice Cups ( ≈ 270 ml)	212 Rice Cups	4 Rice Cups

- Always use the included rice measuring cup (Rice Cup) for above table 1 Rice Measuring Cup = 34 U.S. Cup (180ml)

3/4 US Cups

HOW TO COOK

OATMEAL

1. Use the provided measuring cup to pour oatmeal into the inner pot.
2. Add water to the pot, according to the chart below.
3. Place the pot into the rice cooker, stir, and leave the top open without a lid.
4. Plug the power cord into a nearby 120-volt AC wall outlet.
5. Press the COOK switch down to turn on the indicator light and start cooking.
6. The COOK switch will automatically flip up to the WARM mode when your oatmeal is ready.
7. Stir and fluff with the spatula before serving.
8. Unplug the power cord to turn off the rice cooker before cleaning.

ROLLED OATS uncooked	WATER or broth	YIELDS cooked	Max grain uncooked
1 Rice Cup 2 Rice Cups (≈ 360 ml) 2 Rice Cups 3	Rice Cups

STEEL-CUT OATS uncooked	WATER or broth	YIELDS cooked	Max grain uncooked
1 Rice Cup 3 Rice Cups (≈ 540 ml) 2 Rice Cups 212 Rice Cups

• Always use the included rice measuring cup (Rice Cup) for above table

1 Rice Measuring Cup = 34 U.S. Cup (180ml)

3/4 US Cups

HOW TO USE STEAM TRAY

1. Use the provided measuring cup to pour 1 cup of water into the inner pot.
2. Place the pot into the rice cooker, add the steam tray with food, and place the lid on top.
3. Plug the power cord into a nearby 120-volt AC wall outlet.
4. Press the COOK switch down to turn on the indicator light and start steaming.
5. Follow suggested steaming times for meat and vegetables on page 10, then carefully lift the lid and check for doneness.
6. Wear protective, heat-resistant gloves to remove the steam basket, then serve immediately.
7. Unplug the power cord to turn off the rice cooker before cleaning. Once food is fully cooked, flip the cook switch up to switch the rice cooker to Warm mode.

Note

- Do not leave food in the cooker on WARM mode for more than 12 hours.

Tips

• Want to steam small pieces of food? Place a heat-resistant dish inside the steam tray or add a layer of tin foil with small puncture holes.
• Add the same amount of water for small and large batches of steamed vegetables.
• Always check meat for doneness before serving. If meat is still uncooked, simply add more water and repeat the steaming process until it's fully cooked and ready to serve.

STEAM TIME CHART

WITH 2 RICE CUP OF WATER

Ingredient Cooking Time
Spinach	8-10 Min.
Green Bean	14-18 Min.
Broccoli	15-19 Min.
Cauliflower	15-19 Min.
Cabbage	12-16 Min.
Zucchini	13-17 Min.
Squash	13-17 Min.
Carrot	13-17 Min.
Corn	20-25 Min.
Potato	30-35 Min.
Fish	30 Min.
Chicken	35 Min.
Beef	30 Min. for medium33 Min. for medium-well35 Min. for well
Pork	35 Min.

Note

• Many factors affect cooking time, including altitude, humidity, and room temperature.
• Use this steaming chart as a reference and always check doneness before serving.

STEAM & COOK

at the same time

Cook up to 2 rice cup of white rice and grains by following the instructions on page 4 to 8.

1. Place desired food in the provided steam tray, place the tray on the inner pot then securely set the lid on top.
2. Steam ingredients in the upper tray according to the timetable on page 9.
3. Once the suggested amount of time has passed, carefully remove the lid and check food for doneness.
4. If the food is finished steaming, remove the steam tray. Wear protective heat-resistant gloves to prevent injury as the steam tray will be hot.
5. Replace the lid and allow the cooking cycle to continue.
6. Once rice or grain is ready, the COOK switch will automatically flip up and the cooker will switch to WARM.
7. When you finish serving, turn the cooker off by unplugging the power cord.

Tips

• Food can be steamed at any time while rice is cooking, but it's best to add your ingredients in the steam tray toward the end of the cooking cycle.
• Reference pages 4 to 8 for approximate rice and grain cooking times so that everything will be ready to serve at the same time.
• For information on the cooking capacity of brown rice and other grains, please refer to page 7.

Note

• Adding the steam tray limits cooking capacity in the inner pot, so only 2 rice cups of white rice can be cooked while steaming.
• Do not leave food in the cooker on WARM mode for more than 12 hours.
• For information on the cooking capacity of brown rice and other grains, please refer to page 4 to 8.

HOW TO COOK SOUP

1. Add ingredients to the inner pot, up to the maximum water line (3).
2. Carefully place the pot inside the rice cooker. To prevent boiling over, leave the top open without a lid.
3. Plug the power cord into a nearby 120-volt AC wall outlet.
4. Press the cooking switch down to turn on the indicator light and start heating.
5. Stir occasionally with a long-handled wooden spoon or heat-safe utensil.
6. When your soup is ready to serve, press the COOK switch up for the WARM mode.
7. Unplug the power cord to turn off the rice cooker before cleaning.

Note

• Avoid cooking for more than 60 minutes, in order to protect your appliance's heating element and avoid overcooking.
• Do not use the provided serving spatula to stir hot soup, chili, or stew. It is not intended to be used in contact with high temperatures. Use a long-handled wooden or heat-safe spoon to stir food while sautéing.

Top-down view of a formal dining setting with plates, candles, a spoon, and golden utensils (no text or symbols visible)

RECIPE

Make healthy, delicious dishes with ease.

We're here to help.

Bowl of uncooked corn oil with visible sliced apples and nuts, served on a white plate with a spoon and glass of milk in the background (no text or symbols)

Apple Cinnamon Oatmeal

SERVES 4-6.

4 cup	Apple juice
2 cup	Water
2 cup	Steel-cut oats
2 cup	Dried mixed fruit
2 tbsp	Brown sugar
2 tbsp	Butter
1 tsp	Cinnamon
1 dash	Nutmeg
1/2 tsp	Salt
2 tbsp	Lemon juice

• Add all ingredients to the pot and mix well.
• Place the inner pot in the rice cooker (without a lid) and press the COOK switch down.
  • After 10 minutes, carefully stir with a long-handled wooden spoon, avoiding hot steam.
• Continue cooking until the rice cooker automatically switches to WARM.
• Wait 10 minutes, then stir and serve with a sprinkle of sugar on top, if desired.

Bowl of creamy soup with corn and vegetables, accompanied by sliced ham and egg on a white table (no text or symbols visible)

Creamy Corn Egg Drop Soup

SERVES 5.

1½ can Sweet creamed corn

3 cup Chicken stock

3 Egg

3 Green onion, chopped

3 slice Thick-cut ham

- Pour chicken stock, green onion whites, and corn into the inner pot.

- Place the inner pot in the rice cooker (without a lid) and press the COOK switch down.

- Crack eggs into a small bowl and beat with a whisk.

• After 15 minutes, add eggs to the soup while constantly stirring.

- Serve in bowls with sliced ham on the side.

A bowl of stir-fried rice with vegetables and red peppers, garnished with parsley, served on a patterned ceramic plate (no text or symbols visible).

One-Pot Tomato Rice

SERVES 4.

4 cup	Rice
1 cup	Sausage, diced
1 cup	Corn
1 cup	Onion, diced
1 cup	Mushroom, diced
1 cup	Carrot, diced
1 cup	Pea
1 large	Tomato
4 cup	Water

• Pour all ingredients into the rice cooker (except the tomato) and stir.
• Using a knife, cut an 'X' across the bottom of the tomato and add it to the top of the pot.
• Place the inner pot in the rice cooker, close the lid, and press the COOK switch down.
• Immediately after the rice cooker switches to WARM mode, stir and serve.

Bowl of soup with visible meat, carrots, and greens, surrounded by fresh carrots and parsley (no text or symbols)

Chicken Noodle Soup

SERVES 4.

1 tbsp	Olive oil
1 cup	Onion, diced
1 cup	Carrot, sliced
4 tsp	Garlic, minced
2	Chicken breast, cubed
6 cup	Chicken stock
1 cup	Rotini pasta
To taste	Salt and pepper

• Add olive oil, onion, carrot, garlic to inner pot.
• Press the COOK switch down, sauté for 5 minutes.
• Add the pasta, chicken, chicken broth, stir to combine. Do not place the glass lid on top.
• Cook for approximately 15 minutes. Season with salt and pepper and push the cook switch up to switch the cooker to WARM mode. Serve hot.

Top-down view of a colorful stew with chili sauce, red peppers, and green onions in a bowl, surrounded by yellow pom-pomade chips and garlic (no text or symbols visible)

Beef Chili

SERVES 4.

2 lb	Ground beef	2 cup	Beef broth
2 tbsp	Olive oil	To taste	Salt and pepper
2 cup	Black bean
2 cup	Kidney bean
4 tbsp	Chili powder
4 tbsp	Tomato paste
2 cup	Diced tomato
12 cup	Chili seasoning

• Add olive oil, ground beef to inner pot.
• Press the COOK switch down, sauté for 10 minutes.
• Add all remind ingredients to inner pot and stir. Do not place the glass lid on top.
• Cook until the cycle done and cook switch to WARM mode. Serve hot.

Bowl of cooked rice garnished with cilantro and green herbs, placed on a striped cloth with a spoon and lime nearby (no text or symbols visible)

Cilantro Lime Rice

SERVES 4.

2 tsp	Olive oil
1 cup	Onion, chopped
2 tbsp	Garlic, minced
2 cup	Long grain rice
3 cup	Water
4 tbsp	Fresh squeezed lime juice
1/2 cup	Cilantro, chopped
To taste	Salt

• Add olive oil, and onion to the inner pot.
• Press the COOK switch down, sauté for 5 minutes.
• Add garlic, rice, water, and salt to the inner pot and stir to combine.
• Place the glass lid on top and cook until the cycle is done and cook switch to WARM mode. Fluff rice and serve hot.

Top-down view of a bowl of instant noodles with sauce and garnish, accompanied by a plate of cheese and a small bowl of raw noodles (no text or symbols visible)

Macaroni & Cheese

SERVES 4.

4 cup Macaroni pasta

3 cup Chicken stock

1 tsp Salt

1 cup Milk

2 cup Cheddar cheese, shredded

2 tbsp Butter

1 cup Skim mozzarella cheese

To taste Salt and pepper

• Add the pasta, chicken stock, milk, and salt to the inner pot and place the glass lid on top.
• Press the COOK switch down and cook until all liquid is absorbed.
• Carefully remove the lid and add the cheese, and butter, and stir well.
• Cook until the cycle is done and cook switch to WARM mode, and serve.

Top-down view of a bowl of pasta with green herbs and a fork on a wooden table (no text or symbols visible)

One-Pot Pasta

SERVES 4.

4 cup Pasta (elbow macaroni, bow tie or corkscrew pasta)

4 cup Water or chicken broth

2 cup Pasta sauce of your choice

2 cup Shredded cheese of your choice

2 tsp Olive oil

-- Basil leaves, for garnish

- Combine all ingredients except the cheese in the inner pot.

- Place the lid on top and press the COOK switch down to begin heating.

- Carefully open the lid to stir occasionally with a long-handled heat-safe spoon.

- When the cooker automatically switches to WARM, open the lid and stir in the cheese. Allow the cheese to melt by replacing the lid and cooking for an additional 5 minutes. Serve with more cheese and basil leaves if desired.

Close-up of a layered pancake with cherry tomatoes and herbs, served on a white plate with fresh tomatoes in the background (no text or symbols visible)

Frittata

SERVES 4.

8 Egg

4 slice Deli meat of your choice, chopped

4 Small tomato, chopped

2 cup Spinach

2 cup Cheese, shredded

1 pinch Salt and pepper

• Combine all ingredients in the inner pot and mix well.
• Place the lid on top and press the COOK switch down to begin heating.
• When the cooker automatically switches to WARM, allow the frittata to rest for an additional 5 minutes or until the eggs are fully set then serve.

Top-down view of a breakfast and weekend setup with fried egg, banana slices, and side dishes (no text or symbols visible)

California-Style Egg Muffins

SERVES 4.

4 tbsp Butter

4 Whole wheat english muffin, halved

4 slice Canandian bacon

4 Egg

-- Avocado slices, for garnish

• Press the COOK switch down to begin preheating the inner pot. Add the butter and allow it to fully melt.
• Cut a quarter-sized hole in the middle of the Canadian bacon and English muffin.
• Once the butter has melted, first place the English muffin into the inner pot then top with the Canadian bacon slice. Crack the egg into the quarter-sized hole.
• Place the lid on top and allow the cooker to heat until it automatically switches to WARM. If additional cooking is needed, let the sandwich sit in the inner pot on Warm for 5 minutes or until fully cooked.
• Slide onto a plate and top with avocado slices, salt, pepper and paprika if desired.

Close-up of a bowl of yellow granular food, surrounded by dried herbs and spices on a blue cloth (no text or symbols visible)

Curry Couscous

SERVES 4.

2 tsp	Olive oil
1 cup	Onion, chopped
1 cup	Red bell pepper, diced
8	Garlic cloves, minced
2 cup	Couscous
4 cup	Chicken broth
1 tsp	Curry powder
1 tsp	Cumin

• Press the COOK switch down to begin preheating the inner pot. Add oil and allow it to heat for 3 minutes.
• Add in garlic, red pepper and onions and cook for 5 minutes or until the onions are translucent.
• Stir in the cumin, chicken broth, curry powder and couscous.
• Place the lid on top and allow the couscous to cook until the cooker automatically switches to WARM then serve.

Slice of white cream with red berry topping on a white rectangular plate, accompanied by a fork and fresh strawberries (no text or symbols visible)

Creamy Cheesecake

SERVES 4.

32 oz. Cream cheese, softened

4 cup Sugar

4 Egg

2 tsp Vanilla extract

-- Cooking spray

- Beat the cream cheese, sugar, egg and vanilla with a mixer until the consistency is smooth.

- Lightly coat the inner pot with cooking spray then pour the cheesecake mixture in.

- Place the lid on top and press the COOK switch down to begin heating.

- When the cooker automatically switches to WARM, allow the cheesecake to rest for an additional 30 minutes.

- Refrigerate for 2-3 hours then serve cold with mixed berries and whipped cream if desired.

Close-up of a plated dish featuring golden-brown fried shrimp, sesame seeds, carrots, and broccoli (no text or symbols visible)

Teriyaki Shrimp & Rice

SERVES 4-6.

20 Raw medium shrimp

1 cup Sweet onion, chopped

1 cup Frozen peas

2 cup Jasmine rice

4 Garlic clove, minced

2 tsp Fresh ginger, grated

3 cup Water

1 cup Soy sauce

4 tbsp Brown sugar

• Add the onion, peas, rice, garlic, ginger and water to the inner pot and mix thoroughly.
• Once all ingredients have been combined, place the shrimp on top.
• Place the lid on and press the COOK switch down to begin heating.
• After the cooker automatically switches to WARM, stir in the soy sauce and brown sugar then serve.

Bowl of mixed quinoa salad with cherry tomatoes, cucumber, and mint leaves, accompanied by fresh tomatoes and a fork on a table (no text or symbols visible)

One-Pot Spanish Quinoa

SERVES 4.

4	Italian sausage link, sliced	1 pinch	Cumin powder
1 tbsp	Olive oil	1 pinch	Salt and pepper
4	Garlic clove, minced	2	Avocado, diced
2 cup	Quinoa	1 tbsp	Lemon juice
3 cup	Chicken broth	--	Cilantro, for garnish
1 cup	Corn kernels
1 cup	Tomato, diced
2 tsp	Chili powder

• Add the sausage, olive oil, garlic, quinoa, chicken broth, corn, diced tomatoes, chili powder, cumin, salt and pepper to the inner pot and mix thoroughly.
• Place the lid on top and press the COOK switch down to begin heating.
• When the cooker automatically switches to WARM, fluff the quinoa slightly then serve with lemon juice, avocado, and cilantro.

Top-down view of a bowl of meatballs in red sauce, garnished with parsley and fresh green herbs, placed on a wooden table with fork and leaf (no text or symbols visible)

BBQ Meatballs

SERVES 4-6.

2 tsp Olive oil

24 oz Frozen meatballs

1 cup Yellow onion, chopped

2 cup BBQ sauce

8 cup Cabbage, shredded

1 cup Cheddar cheese, shredded

- Add the olive oil, meatballs, onion, and BBQ sauce to the inner pot and mix thoroughly.

- Place the lid on top and press the COOK switch down to begin heating.

- Allow the meatballs to cook for 10 minutes then using caution, remove the lid and mix in the shredded cabbage.

- After the cooker automatically switches to WARM, stir in the cheddar cheese and cook for an additional 2 minutes or until all the cheese has melted then serve.

Top-down view of a bowl of pasta with visible pasta, tomato, and sauce, served with a wooden spoon on a wooden tablecloth (no text or symbols)

Goulash

SERVES 4-6.

1 tsp	Olive oil	4 cup	Elbow macaroni
1 cup	Yellow onion, chopped	1 cup	Water
4	Garlic clove, minced	To taste	Salt
2 cup	Bell pepper, chopped
1 lb.	Ground beef
2 cup	Tomato, diced
12 cup	Tomato paste
4 tsp	Italian seasoning

• Add all ingredients to the inner pot and mix thoroughly.
• Place the lid on top and press the COOK switch down to begin heating.
  • After the cooker automatically switches to WARM, add salt to taste then serve.

A decorated cake with chocolate drizzle and chocolate chips, placed on a white plate with a pumpkin in the background (no text or symbols visible)

Chocolate Pumpkin Cake

SERVES 8.

2 cup Pancake mix

2 cup Water

1 cup Pumpkin puree

1 cup Chocolate chips

-- Cooking spray

- In a large bowl, whisk together the pancake batter and water. Once incorporated, stir in the pumpkin purée and chocolate chips.

- Lightly coat the inner pot with cooking spray then pour the batter in.

- Place the lid on top and press the COOK switch down to begin heating.

- Allow the cake to cook for about 20 minutes or until you can insert a toothpick into the middle and remove it with no batter sticking to it.

- Serve WARM with a drizzling of melted chocolate, powdered sugar, maple syrup, berries, or whipped cream.

Close-up of a baked omelette with visible egg, meat, and green onions on a white plate (no text or symbols)

Sausage & Egg Casserole

SERVES 4.

1 lb Ground pork sausage

8 Large egg

2 cup Milk

1 tsp Salt

1 tsp Ground mustard

4 slice White bread, cubed

1 cup Cheddar cheese, shredded

• In a large bowl, beat the eggs then mix in the milk, salt and mustard.

- Once combined, stir in the bread cubes, cheese and ground sausage.

- Pour the egg mixture into the inner pot.

- Place the lid on top and press the COOK switch down to begin heating.

• After the cooker automatically switches to WARM, allow the casserole to rest for an additional 25 minutes or until the eggs have set then serve.

Bowl of stew with meat, vegetables, and beans, served on a green polka-dot napkin with bread roll in background (no text or symbols)

Sausage & Lentil Stew

SERVES 4.

4	Italian sausage link, sliced	1 tsp	Cayenne
1 cup	Yellow onion, chopped	1 tsp	Smoked paprika
1 cup	Zucchini	1 tsp	Ground cumin
4 cup	Carrot, cubed	1 tsp	Dried oregano
4	Celery stalk, sliced	8 oz	Frozen spinach
4	Garlic clove, minced
2 cup	Lentil
8 cup	Chicken broth

- Add the sausage and vegetables to the inner pot and mix thoroughly.

- Press the COOK switch down to begin heating.

- Sauté the sausage and vegetables until the sausage is no longer pink.

- Add the lentils, cayenne, cumin, smoked paprika, oregano, and chicken broth then place the lid on top.

• After the cooker automatically switches to WARM, stir in the frozen spinach then press the cook switch down once more.

- Allow the stew to cook until the cooker automatically switches to Warm again, then serve.

Bowl of spicy bean soup with red goji berries and herbs, accompanied by fresh tomatoes and a spoon on a white wooden table (no text or symbols visible)

Navy Bean Soup

SERVES 4-6.

4	Italian sausage link, cubed	1 tsp	Dried thyme
1 cup	Yellow onion, chopped	12 tsp	Dried rosemary
8	Garlic cloves, minced	12 cup	Water
4 cup	Fresh baby spinach	To taste	Salt
4 cup	Carrot, cubed
4	Celery stalk, sliced
2 cup	Dry navy beans
3	Bay leaf

• Soak the navy beans in water overnight in the refrigerator.
• Add the sausage, onion, garlic, spinach, carrots and celery to the inner pot and mix thoroughly.
• Press the COOK switch down to begin heating.
• Sauté the sausage and vegetables until the sausage is no longer pink.
• Add the soaked navy beans, bay leaf, thyme, rosemary, and water then place the lid on top.
  • After the cooker automatically switches to Warm, press the cook switch down once more.
• Allow the soup to cook until the cooker automatically switches to WARM again, then add salt to taste and serve.

Plate of rice with sesame-coated fried chicken, cherry tomatoes, green beans, and lemon slices (no text or symbols visible)

Steamed Fish Over Rice

SERVES 2.

2 cup	Rice
3 cup	Water
2	White fish fillet
1 tbsp	Cooking wine
1 tbsp	Ground pepper
2 tsp	Brown sugar
6 tbsp	Soy sauce
3 tbsp	Olive oil
3	Green onion, chopped

• Rinse rice and add water to the inner pot.
• Put the fish filet and a handful of chopped green onions in the steam tray.
• Place the inner pot in the rice cooker, stack the steam tray inside, close the lid, and press the COOK switch down.
• While the fish and rice are cooking, combine and whisk remaining ingredients in a small bowl.
• Immediately after the rice cooker switches to WARM mode, check the meat for doneness, brush sauce on fish, and serve.

Steamed meat product on a metal plate with garnish, placed on a wooden table with chopsticks and a spoon (no text or symbols visible)

Meatloaf

SERVES 4.

12 cup	Sweet onion, finely chopped
12 cup	Carrot, finely chopped
12 cup	Breadcrumbs or panko
4 tbsp	Cooking wine
2	Egg
2 cup	Water
12 lb	Ground beef
To taste	Salt and pepper

• Combine all the ingredients except water in a large bowl and mix well.
• Place a piece of parchment paper in the steam tray. Add the beef mixture onto the parchment and shape into a small loaf.
• Add water to the inner pot then place the steam tray on top and cover with the lid.
• Press the COOK switch down to begin heating.
• Once the cooker switches to WARM, remove the meatloaf from the parchment and serve.

A bowl of cooked shrimp garnished with chopped green herbs and chili, served with a wooden fork and spoon on a white surface (no text or symbols visible).

Steamed Shrimp in Garlic Sauce

SERVES 2.

10 Medium white shrimp

12 Garlic clove, minced

-- Green onion, chopped for garnish

-- Lemon slice, for garnish

14 cup Water

• Place a piece of parchment paper in the steam tray. Add the shrimp to the parchment then coat with minced garlic.
• Add water to the inner pot, then place the steam tray on top and cover with the lid.
• Press the COOK switch down to begin heating.
• Once the cooker switches to WARM, remove the shrimp then garnish with chopped green onions and lemon to serve.

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